Table 2.
Nutritional composition of traditional fermented soy-based foods, such as tempeh, miso, soy sauces, natto and tofu (100 g portion, based on USDA Nutrient Database) [14].
| Compound | Tempeh 1 | Miso 2 | Natto 3 | Soy Sauce 4 | Tofu 5 |
|---|---|---|---|---|---|
| (Amount Unit/100 g) | |||||
| Water (g) | 59.6 | 43.0 | 55.0 | 66 | 70.0 |
| Energy (kcal/KJ) | 192/803 | 198/828 | 211/883 | 60/251 | 116/484 |
| Protein (g) | 20.3 | 12.8 | 19.4 | 10.5 | 8.92 |
| Total lipid (g) | 10.8 | 6.0 | 11 | 0.1 | 8 |
| Tot saturated FA (g) | 2.54 | 1.02 | 1.59 | 0.011 | 1.16 |
| Tot monounsaturated FA (g) | 3.2 | 1.12 | 2.43 | 0.017 | 1.77 |
| Tot polyunsaturated FA (g) | 4.3 | 2.88 | 6.21 | 0.044 | 4.52 |
| Ash (g) | 1.62 | 12.8 | 1.9 | 17.8 | 8.7 |
| Carbohydrate (by diff., g) | 7.64 | 25.4 | 12.7 | 5.6 | 4.38 |
| Fibre (total dietary, g) | NR | 5.4 | 5.4 | 0.8 | NR |
| Sugars (total, g) | NR | 6.2 | 4.9 | 1.7 | NR |
| Minerals | |||||
| Calcium (mg) | 111 | 57 | 217 | 20 | 46 |
| Iron (mg) | 2.7 | 2.49 | 8.6 | 2.38 | 1.98 |
| Magnesium (mg) | 81 | 48 | 115 | 40 | 52 |
| Phosphorus (mg) | 266 | 159 | 174 | 130 | 73 |
| Potassium (g) | 412 | 210 | 729 | 212 | 75 |
| Sodium (mg) | 9 | 3728 | 7 | 5586 | 2873 |
| Zinc (mg) | 1.14 | 2.56 | 3.03 | 0.43 | 1.56 |
| Copper (mg) | 0.56 | 0.42 | 0.67 | 0.14 | 0.38 |
| Manganese (mg) | 1.3 | 0.86 | 1.53 | 0.50 | 1.17 |
| Selenium (µg) | 0 | 7 | 8.8 | 0.8 | 17.3 |
| Vitamins | |||||
| Ascorbic acid (C) (mg) | 0 | 0 | 13 | 0 | 0.2 |
| Thiamine (B1) (mg) | 0.08 | 0.098 | 0.16 | 0.06 | 0.16 |
| Riboflavin (B2) (mg) | 0.36 | 0.23 | 0.19 | 0.152 | 0.10 |
| Niacin (B3) (mg) | 2.64 | 0.091 | 0 | 3.95 | 0.38 |
| Pantothenic acid (B5) (mg) | 0.28 | 0.34 | 0.22 | 0.38 | 0.13 |
| Pyridoxine (B6) (mg) | 0.22 | 0.20 | 0.13 | 0.2 | 0.09 |
| Folate (B9) (µg) | 24 | 19 | 8 | 18 | 29 |
| Cobalamin (B12) (µg) | 0.08 | 0.08 | 0 | 0 | 0 |
| Retinol (A) (IU) * | 0 | 87 | 0 | 0 | 0 |
| α-Tocopherol (E) (mg) | NR | 0.01 | 0.01 | 0 | 0 |
| Phylloquinone (K) (µg) | NR | 29.3 | 23.1 | 0 | 0 |